Base materials for frozen desserts



TET

TAT E S BASE MATERIALS FOR FROZEN DESSERTS Jacob H. Katz, University City, Mo.; Margaret A. Katz, executrix of said Jacob R. Katz, deceased rFicE N Drawing. Application August 29, 1952, Serial No. 307,165

2 Claims. (C1. 99-136) This invention relates to certain new and useing shipped or stored at room temperatures for ful improvements in base materials for frozen relatively long periods of time without any d s t danger of deterioration, rancidity, or the de- Ice cream and similar frozen confections are velopment of oil-flavors. manufactured a wide variety of different types With the above and other objects in view, my of plants ranging from the relatively few large invention resides in the novel processes and comurban plants having extensive equipment and positions of matter presently described and raw material resources down to multitude of pointed out in the'claims. small local establishments having very limited The present invention resides in the combina- GQUiIE IETliJ, storage facilities and the like. Fur- .tion of highly refined plain or hydrogenated edi- 3 0 the rise in the cost of butter fat ble oils, such as cocoanut oil, cottonseed oil, soya in recent years made it desperately difficult oil, peanut oil, and the like, which have a very for the small plants to survive. The large plants bland taste, with sugar, dry corn solids, milk can truck in cream from a wide mill: shed and solids non-fat, natural vanilla flavor, butter flaby virtue of volume purchasing as well as storage vor, and any standard ice cream stabilizer, such of raw materials and finished precincts at proper as vegetable gum, alginates or gelatin. These cycles of the market, establish prices for ice ingredients are thoroughly mixed to form a free cream which leaves the small producer virtually flowing emulsion, homogenized and pasteurized. 0 margin- In a o e e Such prices are $0 The pasteurized emulsion is then dried an if high t the Vo ume 01" retail Sales has 138911 necessary, comminuted to produce a coarse granmaterially e fie Consequently, the Small ular powder which is readily soluble in water, local p n Order to v have turned but is substantially non-hygroscopic and, thereto frozen desserts, that is to say a product refore may b readily shi ed, transported, and sembling ce cream but having no butter fa c011- handled. The resultant base material can be te t 0 at best a Ve y low utt fat Content placed in any suitable container, bag, or other and which, therefore, cannot be called ice il packaging m ns and n b stored or cream under the statutory regulations of most hi d t, ordinary temperatures without any States and u p t Sllch product-S, being damage or deterioration. A frozen dessert can C p tat Of fie C e Ordinarily taste be manufactured from this base material by simlike imitations and are usually of poor quality, 0 my adding a proper quantity to a suitable quam texture and taste. Furthermore, the average lce my of Water in a conventional mixen The base cream plant dogs not have the laberatory faclh' material will be readily lixiviated and will form ties to formulate a product based on edible oils as a butter fat substitute with the result that the products made from available materials ac- 3. cording to existing recipes are of inferior quality.

It is the primary obiect of the present invention to provide a base material for making frozen a smooth free-flowing viscous frozen dessert mix which can be fed directly into the freezer.

The following are illustrations of preferred formulae which may be employed in making the base material according to the present invention:

desserts, which base material is much less expensive than butter fat and which, nevertheless, 4 Example I produces a frozen dessert which is smooth in Sugar 100 texture g has the taste and appearance of Corn solids (corn sugar, corn syrup) lbs high quali y ice m. Milk Solids nomfat It is another object of the present invention Hydrogenated cocoanut oil "lbs" 63 to provide a base material for making a frozen 5 Hydrogenated Soya Oil "lbs" 63 dessert, which base material is simple and. con- Butter flavor OZ 10 venient to manufacture, ship, and utilize and Vanilla -zg g 10 which can be readily compounded with sugar, stabilizer (gelatin; 2 flavor, and the necessary aqueous ingredient to P 1 3 4 dljo 2g l;i;figo gg make a frozen dessert mix which can be im-- .50 mpy y J mediateiy frozen by the same methods as those G1y cery1 monostearate 1 usually employed in freezing ice cream. sodlum phosphate oz /2 It is a further object of the present invention sodlum fi oz to provide a base material for making a frozen Magnesium hydroxide oz 2 dessert, which base material is capable of be- 55 Salt 1b 1 The following is an illustration of a preferred formula which may be employed in making a frozen dessert from the base material of the present invention:

Water 37 A2 gals. Base material (as per Example I) 285 lbs. Flavor (i. e. chocolate,

strawberry, etc.) 15-20 oz. (to taste).

It should be understood that changes in the methods, compositions, and combinations above set forth may be made without departing from the nature and principle of my invention.

Having thus described my invention, what I claim and desire to secure by Letters Patent is:

1. A dry powder-like base material for making a frozen confection, each particle of the powder consisting of an intimate mixture of the following ingredients in substantially the following relative proportions:

Sugar lbs 100 Corn solids (corn sugar, corn syrup) lbs 55 Milk solids non-fat lbs 90 Hydrogenated cocoanut oil lbs 63 Hydrogenated soya oil lbs 63 4 Butter flavor oz 10 Vanilla flavor (pure natural) oz 10 Stabilizer (gelatin) lbs 2 Propyl 3,4,5-trihydroxy benzoate oz Glyceryl monostearate oz 7 Sodium phosphate oz Sodium citrate oz /3 Magnesium hydroxide oz 2 Salt lb 1 2. A dry powder-like base material for making a frozen confection, each particle of the powder consisting of an intimate mixture of the following ingredients in substantially the following relative proportions:

Sugar lbs 100 Corn sugar (dry) lbs Milk solids non-fat lbs 108 Plain cocoanut oil lbs 103 Vegetable gum stabilizer (locust bean) lbs 2 Propyl 3,4,5-trihydroxy benzoate oz Glyceryl monostearate oz 7 Sodium phosphate oz Sodium citrate oz /2 Magnesium hydroxide oz 2 Salt lb 1 References Cited in the file of this patent UNITED STATES PATENTS Number Name Date 1.935.596 Fear Nov. 14, 1933 2,007,218 Seltzer July 9, 1935 2,065,398 Roth et al. Dec. 22, 1936 2,097,229 Lucas et al. Oct. 26, 1937 2,255,191 Sabalitschka Sept. 9, 1941 2,279,205 Parsons et al Apr. '7, 1942 2,433,276 Hipple et al Dec. 23, 1947 2,619,422 Diamond Nov. 25, 1952 

1. A DRY POWDER-LIKE BASE MATERIAL FOR MAKING A FROZEN CONFECTION, EACH PARTICLE OF THE POWDER CONSISTING OF AN INTIMATE MIXTURE OF THE FOLLOWING INGREDIENTS IN SUBSTANTIALLY THE FOLLOWING RELATIVE PROPORTIONS: 